Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 300 kcal | 15% |
| Fat | 7.5 g | 11% |
| of which saturates | 2.5 g | 13% |
| Carbohydrate | 62.5 g | 24% |
| of which sugars | 7.5 g | 8% |
| Fibre | 12.5 g | — |
| Protein | 7.5 g | 15% |
| Salt | 0.35 g | 6% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
WHEAT Flour, Water, Gran Sugar, Skimmed MILK Powder, salt, Yeast, Unsalted Butter (MILK), Bread Improver: (Fermented RYE Flour, WHEAT flour, Calcium carbonate, Emulsifier: Acetic Acid Esters of Mono and Diglycerides Anti-caking agent: calcium SULPHATE, Flour treatment agent: Ascorbic acid, Rapeseed Oil), Glaze: Water, Sunflower oil, dextrose, maltodextrines, starch
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Baguettes”: 0.78 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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